Adsorption of two coffee aromas from synthetic aqueous solution onto granular activated carbon derived from coconut husks

Journal of Food Engineering

Volumn 104, Issue 2, 2011, Pages 284-292

  Zuim, Diana Regazzi ^a   Carpiné, Danielle ^a   Distler, Guilherme Augusto Retali ^a   De Paula Scheer, Agnes ^a   Igarashi Mafra, Luciana ^a   Mafra, Marcos Rogério ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Acetic acid; Adsorption; Benzaldehyde; Coffee aroma; Equilibrium; Kinetic; Thermodynamic

Indexed keywords

ACETIC ACID ADSORPTION; ADSORBENT SURFACES; ADSORPTION EQUILIBRIA; AQUEOUS SOLUTIONS; AQUEOUS SYSTEM; BENZALDEHYDE; COCONUT HUSK; COMMERCIAL GRADE; CONTACT TIME; EQUILIBRIUM; FREUNDLICH; GRANULAR ACTIVATED CARBONS; ISOSTERIC HEAT OF ADSORPTION; KINETIC AND THERMODYNAMIC PARAMETERS; LANGMUIRS; PRODUCTION PROCESS; SOLUBLE COFFEE; TEMKIN ISOTHERM;

ACETIC ACID; ACTIVATED CARBON; ADSORPTION ISOTHERMS; ALDEHYDES; GRANULAR MATERIALS; METAL ANALYSIS; ODORS; PH; SOLUTIONS; THERMODYNAMICS;

ADSORPTION;

EID: 79951514851     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.12.019     Document Type: Article

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